Gluten-Free Traditional Greek Souvlaki
Embark on a culinary journey to the Mediterranean with this Gluten-Free Traditional Greek Souvlaki recipe, a mouthwatering twist on a classic dish. Featuring tender, marinated chicken or pork skewered alongside vibrant chunks of red onion and bell pepper, this dish is grilled to perfection, capturing the smoky, charred flavors of authentic Greek cooking. Paired with warm gluten-free pita bread, creamy tzatziki sauce, and a sprinkle of fresh parsley, it’s a delightful fusion of textures and aromatic spices. Ready in just 35 minutes, this recipe is perfect for a wholesome weeknight meal or a crowd-pleasing gathering. Ideal for those seeking gluten-free options, this souvlaki delivers all the classic flavors without compromise.
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Recipe Information
Ingredients
- 500 grams Chicken breast or pork tenderloin, cut into 1-inch cubes
- 60 ml Olive oil
- 30 ml Fresh lemon juice
- 2 cloves Garlic, minced
- 2 teaspoons Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 piece Red onion, cut into large chunks
- 1 piece Bell pepper, cut into large chunks
- 4 pieces Wooden or metal skewers
- 4 pieces Gluten-free pita bread
- 200 grams Tzatziki sauce (ensure gluten-free if store-bought)
- 2 tablespoons Fresh parsley, chopped
Instructions
In a medium mixing bowl, combine olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper to create the marinade.
Add the cubed chicken breast or pork tenderloin to the marinade, ensuring all pieces are well-coated. Cover and refrigerate for at least 1 hour or up to 4 hours for optimal flavor.
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning while grilling.
Once marinated, thread the meat onto skewers, alternating with chunks of red onion and bell pepper to create a colorful pattern.
Preheat the grill or a grill pan over medium-high heat and lightly oil the grates to prevent sticking.
Grill the skewers for 12-15 minutes, turning occasionally, until the meat is cooked through and has a slight char. Internal temperature of the meat should reach 75°C (165°F) for chicken or 63°C (145°F) for pork.
While the skewers cook, warm the gluten-free pita bread on the grill or in a hot skillet for about 1 minute per side.
Serve the souvlaki skewers over the warm pita bread and drizzle generously with tzatziki sauce. Sprinkle with chopped parsley before serving.
Nutrition Facts
Calories |
2229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.6 g | 129% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 4336 mg | 189% | |
| Total Carbohydrate | 155.7 g | 57% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 24.8 g | ||
| Protein | 181.6 g | 363% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 367 mg | 28% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2335 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
